Bread and Butter Orange Pudding is a traditional British recipe for a classic desert of a bread and butter pudding including orange in the custard mix and with marmalade on the bread, making a very tasty orange-flavoured dessert. The full recipe is presented here and I hope you enjoy this classic American version of: Bread and Butter Orange Pudding.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients
90g butter, softened
6 thick slices of white bread
60g mixed, dried, fruit (sultanas, currants and raisins)
30g candied peel, chopped
60ml orange juice
3 large eggs
300ml milk
150ml double cream
1 tsp finely-grated orange zest
60g caster sugar
freshly-grated nutmeg, to taste
1 tbsp demerara sugar
2 tbsp orange marmalade
Method:
Combine the fruit and chopped peel in a bowl. Pour over the orange fruit then set aside to infuse for 30 minutes before assembling the pudding. After this time drain the fruit and discard the liquid.
Use a little of the butter to grease a baking dish (about 20 x 25cm) then use the remainder to thickly-butter the bread on just one side. Cut each slice into 4 triangles and arrange half of these, overlapping them slightly, in the base of the baking dish. Scatter half the dried fruit and candied peel over this bread layer then cover with the remaining bread (again overlapping the slices) and scatter the remainder of the fruit and peel on top.
Whisk together the eggs in a measuring jug then beat in the milk, cream and orange zest until thoroughly combined. Pour this over the pudding and set aside to soak for 15 minutes. Press or tuck in most of the fruit (so it does not burn in the oven) then grate nutmeg over the top. Sprinkle the demerara sugar over everything.
Sit the pudding on a baking tray then transfer to an oven pre-heated to 180°C and bake for about 35 minutes, or until the pudding is just set and golden brown on top. Heat the marmalade in a small pan until liquid. Brush this over the top of the pudding then return to the oven for a further 5 minutes.
After this time, remove the pudding from the oven, cut into squares and transfer to serving plates. Serve hot, accompanied by cream.
